Author:
Chinma Chiemela Enyinnaya,Ezeocha Vanessa Chinelo,Adedeji Olajide Emmanuel,Inyang Comfort Ufot,Enujiugha Victor Ndigwe,Adebo Oluwafemi Ayodeji
Reference77 articles.
1. Microorganisms associated with natural fermentation of Prosopsis africana seeds for the production of okpiye;Achi;Plant Foods for Human Nutrition,1992
2. Microorganisms associated with the traditional fermentation of African locust beans for the production of tasty food condiment;Adamu;African Journal of Agriculture and Food Science,2018
3. Screening and production of mannanase by Bacillus strain isolated from fermented food condiments;Adebayo-Tayo;Food Biotechnology,2013
4. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranean);Adebiyi;Microchemical Journal,2019
5. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献